Salt Bread: The Elite Recipe You Must Try
Salt Bread: The Elite Recipe You Must Try
Ingredients
For the Dough
- 2 1/2 cups all-purpose flour
- 2 tablespoons granulated sugar
- 1 teaspoon instant yeast
- 1 teaspoon salt
- 3/4 cup milk, warm (105-115°F)
- 1/4 cup water, warm (105-115°F)
- 2 tablespoons unsalted butter, softened
For Shaping and Topping
- 4 tablespoons unsalted butter, cold, cut into 8 pieces
- 1 1/2 teaspoons flaky sea salt
Instructions
- 1
In a large mixing bowl, combine the all-purpose flour, granulated sugar, instant yeast, and salt. Whisk briefly to distribute the ingredients evenly.
⏱️ 2 min
- 2
Pour the warm milk and warm water into the dry ingredients. Mix with a spoon or spatula until a shaggy dough forms and no dry streaks of flour remain.
⏱️ 1 min
- 3
Transfer the dough to a lightly floured surface or a stand mixer fitted with a dough hook. Knead for 8-10 minutes until the dough is smooth, elastic, and passes the windowpane test.
⏱️ 10 min
- 4
Add the softened unsalted butter to the dough and continue kneading until the butter is fully incorporated and the dough is smooth and pliable again, about 3-5 minutes.
⏱️ 5 min - 5
Place the dough in a lightly oiled bowl, turning once to coat. Cover the bowl with plastic wrap or a clean kitchen towel and let it rise in a warm place for 1 to 1 1/2 hours, or until it has doubled in size.
⏱️ 60 min
- 6
Gently punch down the risen dough to release the air. Transfer it to a clean surface and divide it into 8 equal pieces, approximately 60-70 grams each.
⏱️ 5 min
- 7
Roll each piece of dough into a smooth ball, then flatten it into an oval shape. Using a rolling pin, roll the oval into a long, thin triangle, about 10-12 inches long, with a wide base and a pointed tip.
⏱️ 10 min - 8
Place one piece of cold unsalted butter at the wide end of each dough triangle. Tightly roll the dough from the wide end towards the pointed tip, creating a crescent or horn shape. Ensure the tip is tucked underneath to prevent unrolling.
⏱️ 5 min - 9
Arrange the shaped rolls on a baking sheet lined with parchment paper, leaving ample space between them. Cover loosely with plastic wrap or a clean towel and let them rise for another 30-45 minutes, or until visibly puffy.
⏱️ 30 min
- 10
While the rolls are proofing, preheat your oven to 375°F.
⏱️ 15 min•🌡️ 375
- 11
Just before baking, lightly spray the tops of the rolls with water and generously sprinkle with flaky sea salt.
⏱️ 2 min
- 12
Bake for 12-15 minutes, or until the salt bread rolls are golden brown and cooked through. The internal temperature should be around 200°F.
⏱️ 15 min•🌡️ 375
- 13
Remove the salt bread from the oven and let them cool on a wire rack for at least 10 minutes before serving. This allows the butter to crisp the bottom and the bread to set.
⏱️ 10 min
Kitchen Tools
Nutrition Facts (per serving)
Salt Bread: The Elite Recipe You Must Try
Ingredients
For the Dough
- 2 1/2 cups all-purpose flour
- 2 tablespoons granulated sugar
- 1 teaspoon instant yeast
- 1 teaspoon salt
- 3/4 cup milk, warm (105-115°F)
- 1/4 cup water, warm (105-115°F)
- 2 tablespoons unsalted butter, softened
For Shaping and Topping
- 4 tablespoons unsalted butter, cold, cut into 8 pieces
- 1 1/2 teaspoons flaky sea salt
Instructions
- 1
In a large mixing bowl, combine the all-purpose flour, granulated sugar, instant yeast, and salt. Whisk briefly to distribute the ingredients evenly.
⏱️ 2 min - 2
Pour the warm milk and warm water into the dry ingredients. Mix with a spoon or spatula until a shaggy dough forms and no dry streaks of flour remain.
⏱️ 1 min - 3
Transfer the dough to a lightly floured surface or a stand mixer fitted with a dough hook. Knead for 8-10 minutes until the dough is smooth, elastic, and passes the windowpane test.
⏱️ 10 min - 4
Add the softened unsalted butter to the dough and continue kneading until the butter is fully incorporated and the dough is smooth and pliable again, about 3-5 minutes.
⏱️ 5 min - 5
Place the dough in a lightly oiled bowl, turning once to coat. Cover the bowl with plastic wrap or a clean kitchen towel and let it rise in a warm place for 1 to 1 1/2 hours, or until it has doubled in size.
⏱️ 60 min - 6
Gently punch down the risen dough to release the air. Transfer it to a clean surface and divide it into 8 equal pieces, approximately 60-70 grams each.
⏱️ 5 min - 7
Roll each piece of dough into a smooth ball, then flatten it into an oval shape. Using a rolling pin, roll the oval into a long, thin triangle, about 10-12 inches long, with a wide base and a pointed tip.
⏱️ 10 min - 8
Place one piece of cold unsalted butter at the wide end of each dough triangle. Tightly roll the dough from the wide end towards the pointed tip, creating a crescent or horn shape. Ensure the tip is tucked underneath to prevent unrolling.
⏱️ 5 min - 9
Arrange the shaped rolls on a baking sheet lined with parchment paper, leaving ample space between them. Cover loosely with plastic wrap or a clean towel and let them rise for another 30-45 minutes, or until visibly puffy.
⏱️ 30 min - 10
While the rolls are proofing, preheat your oven to 375°F.
⏱️ 15 min•🌡️ 375 - 11
Just before baking, lightly spray the tops of the rolls with water and generously sprinkle with flaky sea salt.
⏱️ 2 min - 12
Bake for 12-15 minutes, or until the salt bread rolls are golden brown and cooked through. The internal temperature should be around 200°F.
⏱️ 15 min•🌡️ 375 - 13
Remove the salt bread from the oven and let them cool on a wire rack for at least 10 minutes before serving. This allows the butter to crisp the bottom and the bread to set.
⏱️ 10 min